Press Releases
BAR FAVOURITES - THE BRIDGE AT NAPTON
The Bridge at Napton, Warwickshire, has been operated by the Gilbert family for the last two and a half years, with father and son, Hugo and Quintin, running the kitchen between them.
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STARTERS AND SOUPS
The Food Standards Agency carried out a survey of 3,513 adults, in 2007* which revealed that 2% of respondents were found to be "completely vegetarian" and an additional 7% "partly vegetarian".
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BAR SNACKS/LUNCHES
Recent trials carried out by Moy Park Foodservice have shown that by offering a light bar menu alongside a mainstream food offering you can enhance your spend per head by tempting those drink-only customers to order a bite to eat.
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SANDWICHES
Chicken is growing faster than any other protein within national QSR brands, featuring in three out of five of McDonald’s Toasted Deli Sandwiches and all three of Burger King’s Baguettes...
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TIME TO TAKEAWAY - THE ELM TREE
Kelly Crawford has been managing the Elm Tree in Farnham, Surrey, since March this year. It is a community local pub with a wide variety of customers, ranging from young families to senior citizens.
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LUNCH RUSH - THE OLD COCK INN
The Old Cock Inn is a cosy local pub in Droitwich, Worcestershire with a comfortable atmosphere and a history dating back to the reign of Queen Anne, when it was first licensed to sell alcohol in 1712.
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TASTY TUBS - THE BERMUDAN FISH BAR/ALF'S FISH & CHIP
SHOP
Richard Kindleysides has been running
the Bermudan Fish Bar in Camber Sands, a seven mile long stretch
of sandy beach in East Sussex, for almost a year.
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MOY PARK JOINS THE BRAZILIAN MARFRIG GROUP - ONE OF THE WORLD'S LARGEST MEAT BUSINESSES
Food today is truly a global enterprise. The measure of success in the future will depend on processors operating on a scale not imagined a decade ago.
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CHILDREN'S FOOD
In the wake of the smoking ban, publicans across the
country know that it is essential to attract new and varied
customers. For many, families have become a key part of the
mix but how do you attract families and keep them happy without
alienating your current customer base?
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EXPERT INTERVIEW - EASY PICKINGS
THE RED LION
David Hancock has been running the Red Lion with his wife Nicola for 6 years. Built in the 1700's and located 7 miles from Peterborough, in the village of West Deeping, The Red Lion is mainly a food-led destination pub with separate bar and restaurant menus.
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more...
DESSERTS
Despite current 'credit crunch' fears the total commercial
foodservice sector saw steady growth in traffic of 1.1% and
average spend increases of 2.6%1.
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more...
FOLLOW THE CHICKEN LEADERS
With the recent squeeze on the consumer pound QSR's are enjoying resurgence and are maintaining their appeal through innovation and variety. At the centre of their offering is chicken, the nation's favourite.
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more...
GIVE CUTLERY THE RED CARD
With just days to go before kick off at Euro 2008 and despite the fact that England won't be participating in the action, this is a great profit making opportunity for pubs across the country. But how do you get the footy fans through the door, make them linger for longer and more importantly, increase their spend whilst they watch the matches.
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more...
NATIONAL DOUGHNUT WEEK 10TH - 17TH MAY
Don't miss out on this profit making opportunity by
offering your customers the ultimate in indulgence with Moy
Park Foodservice's extensive thaw & serve donut range.
With the growth of our 'Café Culture' and a need to
increase spend per person, encourage your customers to trade
up by offering these sweet treats.
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more...
MOY PARK FOODSERVICE FEATURE RESPONSE FOR THE PUBLICAN - EURO 2008 PREVIEW
Show the Red Card to Cutlery
Today's publican faces many obstacles including 24 hour licensing
regulations, increasing staff and skill shortages and the
smoking ban to name but a few.
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ATTRACTING HAPPY FAMILIES
In the wake of the smoking ban, Pub Landlords across the country know that it is essential that they look to attract new and different customers. For many, families have become a key part of the customer mix, but how do you attract families and keep them happy without alienating your current customer base?
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STARTER-LING NEW DEVELOPMENTS FROM MOY PARK
According to Mintel, the nation’s experience of new cuisines during holidays abroad is fuelling the demand for international flavours when dining out at home.
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MOY PARK MENU MAKEOVER KICKS OFF AT THE KINGS HEAD
When Michelle Ramsay, manager of The Kings Head in Cubbington, needed inspiration for her new menu, she turned to Moy Park Foodservice’s on-line menu planning solution – Menu Makers.
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EXTENDING PROFITS AT THE RED LION
After running the Red Lion in Toddington for 18 years, licensees Lawrence and Babs Wilson know a thing or two about what their customers want and how to move with the times with their food offering.
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KEEPING THE SPECIAL'S BOARD, SPECIAL!
With over 80% of adults looking at the specials board to find an interesting dish,* Steve Marsh, licensee of the Elwes Arms in Great Billing, understands the importance of using them for his customers and to trial new dishes!
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INVITATION FOR FREE TRIAL THIS SUMMER!
Moy Park Foodservice is continuing to drive trial on its extensive product range by offering free product on its website throughout the summer months.
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